Tuscan Bean Soup
Serves: 4-6
Ingredients
2 15 to 16 ounce cans of cannelini or northern white beans, rinsed and drained
1/4 pound smoked bacon, cooked and crumbled
1 Tbsp olive oil and a little extra to fry sage garnish
1 yellow onion, chopped
2 cups chicken broth
1 Tbsp chopped fresh sage (reserve 12 whole leaves for garnish)
1/2 tsp fresh thyme
Method
- For fried sage leaves: In small skillet, heat 1/8 inch of oil to moderate high heat and fry sage leaves 1 or 2 at a time about 4 seconds until crisp. Drain on paper towels, sprinkle with salt.
- For bacon topping: Fry bacon until crisp. Drain, crumble and set aside.
- For soup: In bacon fat or olive oil, saut? onion until tender, add the sage and thyme and stir until it's fragrant. Transfer to medium soup pot and add the beans, broth and vinegar. Bring to boil and reduce heat and simmer for about 10 minutes.
- Transfer in small batches to a blender or food processor and pur?e, being very careful with the hot product. Return mixture to clean soup pot and bring to a simmer over low heat. If too thick, add more chicken broth.
- Adjust flavor with salt and pepper. Put soup into 4 warm soup bowls and garnish with bacon bits and 3 sage leaves.
